Go Back Email Link
–+ servings
Almond Milk Pancakes

Almond Milk Pancakes Recipe

Sarita Harbour
This almond milk pancakes recipe makes 18 fluffy, delicious pancakes that are easy to freeze...if there are any left!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Bread and Quickbreads
Cuisine American
Servings 18 pancakes

Equipment

Ingredients
  

  • 2 eggs
  • 3 cups unsweetened almond milk
  • 4 tablespoon butter or vegetable oil
  • 3 cups all-purpose flour
  • 2 tablespoon baking powder
  • 2 tbsps granulated sugar
  • 1 teaspoon salt
  • 2 tablespoon bacon grease

Instructions
 

  • Mix eggs, milk, and butter in a large bowl.
  • Add flour, baking powder, sugar and salt.
  • Use a fork or whisk to combine the dry ingredients before mixing them into the wet ingredients.
  • Heat your cast iron griddle until water bounces on it.
  • Put 1 tablespoon bacon grease in griddle.
  • Use a soup ladle to measure batter for pancakes. (My rectangular cast iron griddle can do nine medium-sized pancakes at a time.)
  • Cook until the bottom of the pancake is brown and you see bubbles that break on top.
  • Flip and cook for one minute more.
  • Remove the first batch to a plate.
  • Regrease the pan with the remaining bacon grease and cook your second batch.
  • Repeat as needed!

Notes

Notes for Almond Milk Pancakes Recipe

  1. This recipe is easy to double or even triple
  2. These almond milk pancakes freeze well.
  3. For thinner pancakes, add 4 tbsps more of almond milk.
  4. Add cranberries, raspberries, blueberries, diced apples, peaches, or even chocolate chips.
  5. Mash up a banana for fluffier pancakes.
  6. Replace ½ cup of all-purpose flour with whole wheat for a change.

Nutrition

Serving: 3pancakes
Keyword Almond Milk Pancakes Recipe
Tried this recipe?Let us know how it was!